![]() ![]() ![]() I allowed the dough ball to rest while I heated my dutch oven in a very hot oven. The following day, I dumped the sticky dough onto a well-floured surface and formed it into a round ball, but I did not knead it. I mixed the dough on Friday evening and it was ready to bake by noon the next day. Like I mentioned above, the dough needs plenty of time to ferment, but hey… It’s really simple. The picture above shows the dough after I allowed it to set on a counter and ferment for 15 hours. When the bread finishes baking, it has a rough rustic appearance. Artisan bread is usually made in small batches and because it doesn’t get kneaded, the dough looks a little shaggy. The longer the fermentation, the better the flavor. ![]() She couldn’t get over how easy it was to make this No-Knead Rustic Artisan Bread.Īrtisan Bread requires several hours of fermenting versus leavening in order for it to rise. We stayed in the kitchen for hours, mainly playing and eating. She brought over the hot homemade soup, along with some good cheeses, and I made the hot rustic bread. This past weekend I was in the mood for some hot soup and hot rustic bread so I made a deal with my sister Nancy. Let your dutch oven do all the work with this easy & delicious No-Knead Rustic Artisan Bread!! It’s crusty on the outside and soft and chewy on the inside and no oven is required.īesides sweets, hot bread is one of my major weaknesses. ![]()
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